Monday, February 9, 2009

Bonus: Apple Streusel Muffins

2 cups all-purpose flour
1 cup sugar
3 tsp. baking powder
1-1/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup (8 oz.) sour cream
1/4 cup butter, melted
1-1/2 cup chopped peeled tart apples
1/4 cup sugar
3 Tbs. all-purpose flour
1/4 tsp. ground cinnamon
2 Tbs. cold butter

In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Peel and chop apples. I use a peeler/corer/slicer to make the peeling and chopping very fast. I am showing pictures, in case if you have never seen one used. I use my peeler/corer/slicer all the time when I make anything with apples and it save lots of time. Definitely a worthwhile investment. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. I use a mini muffin pan because my son can easily pop one into his mouth as a snack. If you are using a mini muffin pan use 1 Tbs. batter for each cup. If you are using a regular size muffin tin use 3 Tbs. batter for each cup.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes(I do 12-15 minutes when using a mini muffin pan) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Makes 16 regular size muffins.

Click here to download and print this recipe.

If making these for Valentines Day, add red food coloring to make the muffins pink.

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